Camacho's Wedding Feast

Tapas seem to be everywhere these days, and rightly so. Small servings meant to accompany beer of wine, these appetizers can make a meal in and of themselves and are a great way to explore tastes, textures and preparations without committing to a single entrée. Be it a simple tapa of cheese on bread or one featuring vegetables and grilled meats, the secret to great tapas -traditional or modern, purely Spanish or fusion- lies in the ingredients used. This commitment to traditional quality ingredients, even in the face of a skyrocketing Euro, truly sets certain restaurants apart. Judging by their consistently good tapas and hordes of enthusiastic patrons, (even during the middle of the week), Bodega is leading the pack in traditional offerings.

Bodega opened a few months ago on M street, taking over the space formerly occupied by Manhattan Grill. Completely redone in blacks and reds with just a hint of the Arabic influence of Southern Spain, you'll feel as if you walked into Taberna del Alabardero's younger, hipper sibling (though the skulls are a bit too Merc Bar for my taste). Bodega has a full-service bar and a terrace in the back, and the minimal lighting is reminiscent of both a lounge and the wine cellars that give it its name.

The menu is ordered into tablas (platters, mostly cheese and cold cuts, including Serrano Ham), cold tapas, hot tapas, soups, salads, paellas, and for those with less culinary commitment issues, entrées. I have stayed squarely in the tapas section during my initial visits but have given more than sweeping glances at tables that were enjoying paella. Aside from wines by the bottle and the glass, Bodega has red and white sangria (made with Cava, Spanish sparkling white wine). Since tapas are first and foremost bar food, it's a good idea to pair them with wine or beer.

As a rule of thumb, I order 5 or 6 tapas for 2 people, and mix cold and hot tapas. This allows the kitchen to prepare your hot tapas while the cold ones satiate your hunger. The tables at Bodega are small, and the server kept bringing our plates two at a time (at one point we did have to colonize the next table over, as we did not want to relinquish the extra bread). It is also a good idea to leave room for dessert.

My favorite cold tapas are the Boquerones, (cured white anchovies in olive oil and lemon that melt in your mouth); Pan con Tomate y Queso Manchego (a Catalunean staple consisting of bread with a touch of tomato and a slice of Manchego, an aged semi-firm sheep's milk cheese); and the house olives, a blend of colossal, manzanilla and black olives. For hot tapas, I stick to classics: Croquetas de Pollo (golden chicken croquettes filled with chicken and white sauce); Spanish Tortilla (an egg and potato omelet); Calamares Fritos (fried Calamari with Alioli, a garlic and oil sauce); and the Butifarra Catalana (a Catalonian Sausage with Sautees Kidney Beans). The latter almost provoked an incident when Tapas etiquette was breached and T. scooped all the remaining beans. As with everything else in life, beware whom you share your plates with, or at least make sure you're more skilled in fork to fork combat. I've had two outstanding desserts at Bodega: the Crema Catalana (a Catalunean custard, similar but not identical to creme bruleé) and the Bodega ice cream. A truly adult ice cream sundae, where vanilla ice cream is topped by mission figs, port and sherry.

If you get there without your party, avoid the hostess - it should be the food, not the subtle rudeness, that transports you to Iberian Peninsula - and sit yourself at the bar while you wait, the bartender will take care of you.

Bodega Spanish Tapas & Lounge
3116 M St. NW, Washington, DC, 20007
(202) 333-4733
www.bodegadc.com

Tapas with a Twist

I've come to realize that the only reasons I ever go up to Tenleytown are going to Café Olé, the Container Store, or a fortunate combination of both.

Café Olé is not a big place, but it doesn't feel cramped. It offers outdoor seating (though you need to make sure the weather is worth it, otherwise all that it has to offer is a panoramic view of the traffic on Wisconsin Avenue and some interesting light fixtures). The staff is corteous and accomodating and the servers are always quick with suggestions that feel more like actual favorites than a way to push the pricier items on the menu. The full wine list is available by the glass and the Sangria by the pitcher tastes homemade - tang that doesn't sacrifice the body and texture that doesn't overwhelm.

The one mezze I always order is the Shepherd's Pie Ole - a beef stew topped with mashed potatoes and cheddar cheese that has a taste of clove/cinammon/apples that I have yet to figure out. I was there last week with friends who had never been, so I ordered the cold and hot samplers and asked for seconds of what they liked best: the Tagine of Lamb (presented warm and over a bed of Israeli Couscous and Risotto, and rounded the order off with some Tel Aviv Nachos (with Hummus and Smoked Salmon in lieu of chesse-product).

I have yet to try the entrées (quite a feat considering I've been going to this restaurant for almost 2 years), perhaps because the kabobs remind me of food you can get elsewhere. The desert offerings - a lone pastry case perched in front of the kitchen has yet to tempt me. We opted for skipping dessert and taking the birthday girl to Love Café instead - portion wise, cupcakes are mezze for the pastry set.

Café Olé
4000 Wisconsin Avenue, NW
Washington, DC 20016
http://www.cafeoledc.com/

Yummy Tapas Dinner

Apologies for being somewhat incognito as of late, have been a bit (sometimes more than a bit) under the weather with some kind of nasty bug. Wine country this weekend probably did not help, but what is a girl to do? Can't cancel on such an engagement right? Anyhow, wanted to pass along my idea for a fabulous tapas meal at home, since spring (as well as rain), seems to be in the air, and small plates are perfect for a celebratory occasion or time of year.

Chunky White Bean Dip
2 cans of cannelini beans, liquid drained
2 heads of garlic
Extra virgin olive oil
2 sprigs of rosemary
Kosher or sea salt
Black pepper
Whole wheat pita bread
Vegetable crudites (any variety will work, but try sliced celery, cumcumber, carrot, broccoli, and red or yellow bell pepper for color)
To roast the garlic, preheat the oven to 400 degrees. Cut the tops off of two heads of garlic so each clove is exposed. Wrap the garlic in foil and drizzle each clove with about a tablespoon of extra virgin olive oil. Wrap up the heads of garlic in the foil and roast in the oven for 45 to 50 minutes, or until the garlic easily squeezes out of the cloves.

For the dip, pour the drained beans into a medium-size mixing bowl. Mash the beans with a spoon for a minute or so, just to lightly break them up. Squeeze the roasted garlic into the beans, add two tablespoons of olive oil, one sprig of rosemary chopped finely, and a generous pinch each of salt and pepper. Mix to combine, and serve with toasted whole wheat pita triangles and vegetable crudites.

Why not enjoy with a couple of other simple tapas, such as mushrooms sauteed with garlic, chopped flat-leaf parsley and olive oil and served piping hot. Add to the mix a hearty hunk of Manchego cheese placed in a shallow, earthy and oven-safe bowl and bake at 400 degrees for a few minutes until melted, and voila. Enjoy with the pita wedges and crudites (or with a spoon once cooled a bit!), as well as a delicious red wine such as a Malbec or Carmenere. For dessert, put a few dollops of Greek yogurt (look for Pace brand in the market) in a wine or martini glass and top with a drizzle of balsamic vinegar, sliced strawberries and finely sliced basil. Yum!

Tapas and Wine on Monday Night

My friend Steph and I had been meaning to catch up and ended up doing so yesterday evening at Jaleo in Penn Quarter. Always a favorite of mine, it was somewhat slow last night, and it was nice to have plenty or room to dine and chit chat at the bar. Service is almost always friendly and well-timed, and was no different last night. I started the evening with a glass of Higueruela, which was a really nice blend made mostly of granacha. The nose was of underripe cherries, or fruity but not too fruity, and the finish was velvety and delicious. An easy-drinking wine, this would go with most items on Jaleo's extensive menu. Steph got a glass of red sangria which comes with a nice amount of fruit but avoids being too sweet or syrupy. We started off with Tortilla con Calabacines y Queso, or a traditional Spanish omelet with squash, caramelized onions and cheese. The omelet was moist and the caramelized onions and creamy cheese gave it a really rich taste. The squash was zucchini which was finely slivered and gave the dish a bit of pretty green color throughout. For my main, I had Pollo al Ajillo con Salsa Verde, or grilled chicken with green sauce. The chicken was served in nice size chunks of breast meat, and was moist and well-seasoned. The green sauce was somewhat like a pesto but tasted like it had a bit of sherry or balsamic vinegar added to it. It went perfectly with the chicken. Steph had Vieiras con Romesco, or scallops with Romesco sauce. The scallops were tender and lightly browned on each side, and not at all chewy or overdone. Romesco sauce is usually made with made with tomatoes, chile, almonds and/or hazelnuts, and olive oil, and last night's version was slightly sweet and had a tanginess that matched nicely with the richness of the scallops. There were a couple of specials that I wanted to try as well, such as Melon con Jamon Y Vinegreta de Jerez, which is Serrano ham with cantaloupe and sherry vinegar, which makes sense if you read my blog regularly as I have a bit of a penchant for pairing wrappable meats such as prosciutto and ham with fruits and veggies. But, after sharing the omelet and enjoying our mains, we just finished up our drinks and called it an evening. A nice way to start the week for sure.

Jaleo (Penn Quarter location)
480 7th Street in NW DC
www.jaleo.com